Avocado Hummus with Tortilla Chips

Ingredients

• Corn Tortilla2 medium (60 g)
• Chickpeas1 cup (200 g)
• Avocado1/2 count (120 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Tahini1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   To make the tortilla chips: Cut the tortilla into 6 or 8 parts and dip with half of the oil.

3. 3

   Step 3

   Toast them in a pan, oven or air fryer for a few minutes to make them crispy.

4. 4

   Step 4

   If you use oven or air fryer, bake for 8-10 minutes at 170 °C (338 °F).

5. 5

   Step 5

   To make the avocado hummus: peel and cut the avocado into small pieces.

6. 6

   Step 6

   Add the chickpeas, lemon juice, garlic, tahini, avocado and the remaining oil in a food processor or blender. You can replace the olive oil with tahini. Use the same amount.

7. 7

   Step 7

   Add more water if required and process until creamy.

8. 8

   Step 8

   Once done, serve the avocado hummus with tortillas chips.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Avocado Hummus with Tortilla Chips can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.